Roasted Cauliflower and Shallots with Chard and Dukkah
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Ingredients
1 large cauliflower (2 3/4 pounds), cored and cut into about 1 1/2-inch-wide florets
¾ pound whole shallots, peeled and halved, if large
5 tablespoons extra-virgin olive oil, divided
Approximately 3/4 tsp kosher salt
½ pound Swiss chard, stems and ribs sliced, and leaves sliced separately
1 can (15 oz) chickpeas, rinsed and dried
About 1/2 cup dukka
To make
The secret ingredient in this dish, prepared according to Chef Matthew Dillon's recipe at the Corson Building in Seattle, is an easy-to-prepare blend of Egyptian toasted nuts and spices called dukka.
Preheat the oven to 425 degrees. In a roasting pan, combine the cauliflower and shallots with 3 tablespoons of vegetable oil and 3/4 teaspoon of salt. Saute, stirring occasionally, until light golden brown, about 20 minutes. Add the chard stalks and ribs, stir to coat, and cook until the vegetables are very soft, another 7-10 minutes.Add the chard leaves, chickpeas, dukka and remaining 2 tablespoons of oil. Bake until the chard is tender, about 8 minutes. Stir; season to taste with plenty of salt and dukka.Note: A nutritional analysis is provided for each serving.
Preheat the oven to 425 degrees. In a roasting pan, combine the cauliflower and shallots with 3 tablespoons of vegetable oil and 3/4 teaspoon of salt. Saute, stirring occasionally, until light golden brown, about 20 minutes. Add the chard stalks and ribs, stir to coat, and cook until the vegetables are very soft, another 7-10 minutes.Add the chard leaves, chickpeas, dukka and remaining 2 tablespoons of oil. Bake until the chard is tender, about 8 minutes. Stir; season to taste with plenty of salt and dukka.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 8:19 PM
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